بررسی تاثیر افزودن فیبر گندم و صمغ های زانتان و گوار بر تشکیل ترکیبات PAHs و HCAs در همبرگر گریل شده

نویسندگان
1 دانشجوی دکتری
2 دانشیار گروه علوم و صنایع غذایی
چکیده
هیدروکربن های آروماتیک حلقوی (PAHs) و آمین های آروماتیک هتروسیکلیک (HCAs) ترکیبات سرطان زایی هستند که در حین پخت همبرگر ایجاد می شوند. هدف از این تحقیق بررسی تاثیر فیبر گندم (1% و 2%) و ترکیب صمغ های زانتان و گوار (0.5%) بر تشکیل ترکیبات PAHs و HCAs در همبرگر گریل شده می باشد. طبق نتایج بدست آمده استفاده از فیبر گندم و صمغ های زانتان و گوار در فرمولاسیون همبرگر موجب کاهش معنی دار مقدار درصد رطوبت، چربی و پروتئین تیمارها نسبت به نمونه شاهد گردید. مقدار pH تیمارها افزایش معنی داری را در نتیجه استفاده از فیبر گندم و صمغ های زانتان و گوار نسبت به نمونه شاهد نشان داد. مقدار ترکیبات PAHs و HCAs در کلیه تیمارها نسبت به نمونه شاهد به طور معنی داری کاهش یافت. بیشترین مقدار کاهش ترکیبات PAHs و HCAs به ترتیب مربوط به BkFA (42%) و IQ (74%) بود. به طور کلی بر اساس نتایج بدست آمده در نهایت تیمارهای حاوی فیبر گندم به صورت ترکیبی با صمغ های زانتان و گوار به عنوان بهترین نمونه ها انتخاب گردید.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties

نویسندگان English

Atefeh Esfahani Mehr 1
Seyed Ebrahim Hosseini 2
Seyed Mahdi Seyadain Ardebili 2
1 PhD Student
2 Associate Professor of Department of Food Science and Technology
چکیده English

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects od wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0.5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the beat samples.

کلیدواژه‌ها English

Beef patties
PAHs
HCAs
Fiber
Gum
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